Sultana Buns

00h 15
00h 15

The perfect mix of a scone and a cake, these sultana buns are a British classic. Quick and inexpensive, these are perfect for serving at your next afternoon tea.

Ingredients and Method


  • 225g self-raising flour
  • 225g sultanas
  • 100g unsalted butter, softened
  • 50g granulated sugar
  • 25g demerara sugar
  • 1 large egg
  • 1 tbsp milk


  1. Preheat the oven to 190°C / fan 170°C / gas mark 5 and grease and line two baking sheets with parchment paper.
  2. Mix the flour and butter in a S12 Mixing Bowl until you have a fine bread crumb like texture, then add in the sugar and sultanas and mix well. Whisk in the egg and milk until it forms a stiff mixture. If it’s looking a little dry, add in a little more milk.
  3. With your hands, shape the dough into 6 equal sized balls and sprinkle with the demerara sugar. Place on the baking trays and bake for 15 minutes or until golden brown around the edges.
  4. Leave to cool on a wire rack and serve fresh or freeze for up to two months.

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